Method

1. Preheat oven to 200 degrees Celsius.

2. Peel and chop the pumpkin into approximately one inch cubes. Coat with oil, season and roast in the oven. Ensure you turn the pumpkin at least once and obtain some caramelisation on the surface of the pumpkin. Remove from the oven and place in a bowl.

3. Place the stock in a saucepan and bring to the boil.

4. Finely slice and chop the onion and garlic.

5. Add about 20 mls of oil to a saucepan and over low heat, sweat the onion until it softens and browns lightly. When done, add the finely chopped garlic and stirring over low heat cook for a further minute.

6. Add the rice to the onion and garlic and stir over the heat for a further two minutes or until the rice become translucent.

7. Add the white wine and cook until absorbed.

8. Add the hot stock in small amounts whilst stirring the rice. As the liquid is absorbed by the rice add more hot stock until the rice is cooked but still slightly firm.

9. Add the previously roasted pumpkin and stir through, you should get a beautiful orange colour.

10. Add the parmesan cheese.

11. Add the spinach and stir through.

12. Adjust the seasoning to taste and also the consistency of the risotto with more stock if needed.

13. To make the parmesan crisps, finely grate the cheese and spread on a piece of silicon paper about 1mm high. Place in an oven at about 150 degrees until you achieve a light brown colour. Remove and allow to cool so they firm up.

Notes:

* The three things you need to make a good risotto are: a good rice; a good stock; and a good parmesan cheese!

* Arborio is the most widely used rice but it's worth trying vialone nano or carnaroli at least once … you'll never go back.

* Use hot stock, and for that matter, warm wine if you use it.

* The amount of stock you will need will vary but allow three times the weight of the rice.

* Don't overcook the rice, it should have a slightly firm centre, or be al dente. I add the stock in small amounts often so that I don't overcook the rice. If you add too much the only way to get rid of it is to cook it out. That may lead to overcooking the rice.

* Risottos should slump or have a porridgey consistency.

* Parmesan cheese will cause the risotto to thicken slightly once melted so adjust the consistency with more stock at the end.